NewportCoffeeRefuge

But, you won't be able to have only coffee! You will need to have some of these fine victuals:

"Dedicated to fostering coffee excellence through education and information exchange." SCAA credo.

GIVING THE GIFT OF GIFTS...

Newport Coffee House is also known for its unique gifty items...you know...brick-a-brac and knick-knacks! They do not endorse nor sell paddy-whacks, however.

Newport Coffee House knows beans about beans about more beans than anyone else I know. Started in 1996 by a loving couple of kids (at heart), then by a loving Korean family, now by yet another fine coffee-luvin' bunch (well, actually just one of them and a partner) Newport Coffee House continues to be a most excellent place to sip the brew.

Who am I? I am Dan and I drink a lot of coffee. I can quit at any time. Coffee, I think... perhaps I can quit, but I just can't seem to quit buying coffee that's roasted at Newport almost very day; that would be an addiction worth studying!

Speaking of studying, lots of students from the nearby schools are often seen working their latest challenges and problems with or without each other. By "without", I mean that once sitting down with your coffee, you can communicate with people whom aren't really there with you - on line!

You can communicate online with OR without one of Newport's specially designed computers! By "without", I mean you can go online with your own computer - laptop or game box (must have a wi-fi card, however)...wirelessly (that's Wi-Fi). I prefer the Belkin Pre-N or 802.11n PCMCIA 32-bit card - its a monster! Besides, the Belkin Pre-N router is the one providing the wireless! For now, Newport is on a single DSL. Perhaps soon the newest owner might switch to cable, allowing for much higher bandwidth also allowing cable to come in on each computer (for your own computer, you would only need to register on the NCH portal, then download and install the free media stream-player. You would basically be getting HD quality on your laptop).

Also, look forward to the possibility of a timed sign-on Newport Portal ("Newportal") where free access would lat about 30 minutes, thereafter requiring a receipt code be punched in every hour of usage after your initial half-hour. In-store desktop computers will be afforded internet access on an as-needed basis. Your own laptop may be used with an ad-supported portal or you can also opt-in using the receipt code method for non-portal FULL access to the web.

COFFEES OF THE WORLD UNITE AT NEWPORT.

Acidity - Gives coffee a sharp, lively pleasing flavor. Acidity may be high, medium, light, low or lacking altogether in coffees, which leaves the coffee taste flat and dull.

Altitude - Coffee grown at high altitudes enjoy a lighter, more delicately balanced flavor. Low altitudes produce the full-bodied coffees.

Aroma - The fragrance of coffee. Some regions produce a more aromatic cup.

Body - Coffee may be thin, light, medium, full, heavy or even syrupy in body. Richness in flavor is the impression of weight and texture in the mouth.

"Downtown" - A common roast where the oils are just starting to break on the surface of the coffee bean.

Pungent - Strong, full-flavor. A pleasing bite you'll find stimulating to your senses.

Rich - Full and mellow in flavor. Terms used to indicate depth and complexity of flavor.

Wild - An exciting flavor with new sensations for your mouth to experience and savor.

"Winey" - Denotes an exhilarating wine-like acidity. Also may indicate a thick body and mellow quality.

Newport Coffee House is also home to local Lake County artists, the same artists' works on display at other venues and galleries such as College of Lake County's Artcetera and:

Artist's works are rotated at about every 5 to 7 weeks, to give everyone a chance - there really are many great local artists!

Espresso was first introduced at the Paris Fair, by the French inventor Edward Loysel de Santais. An Italian seized the idea, and the rest is history. The literal meaning of the word espresso is, "made at the spur of the moment."

To brew espresso, a burst of hot water is pushed through finely ground coffee. The result is one and a half ounces of very strong brew, topped with a layer of crème - the very heart of espresso. Very few Americans enjoy a shot of espresso as Italians do. Instead Americans tend to prefer espresso in a cappuccino, latte, or mocha. American specialty coffee roasters generally use the mild Arabica bean for a more mellow espresso.

To make espresso, follow these simple rules: Grind your coffee extra fine. You will know you have reached the correct grind when you can make a finger print in a small amount held in the palm of your hand. Put 8-10 grams of ground coffee per 2 ounce shot in a stovetop espresso maker. Put 7 grams of ground coffee per 1.5 ounce shot in an electric espresso maker. Brew and enjoy great espresso!

From the 17th century until the early part of this century, coffee was generally made by placing the ground coffee in water and boiling it. You may have heard of some of the tricks people used to make the coffee grounds settle into the bottom of the pot, such as dropping an eggshell or bread crust into the coffee pot. People boiled coffee and tea during that time more for their health than any other reason.

Water was often contaminated and boiled water was safer to drink. People didn't know that, of course, but they did know that they did not get sick as often drinking boiled coffee or tea. In fact, it was considered by some to have curative powers.

In the early 20th century, however, it was discovered that the taste of coffee was much better if you added the water to the coffee grounds after the water had boiled. That discovery was the start of coffee brewing. Today there are many methods for grinding, measuring and brewing coffee.

How Much Coffee to Use? Select a good measuring scoop using the same scoop each time, make your measures level and you will be able to accurately repeat the measure each time. Rule of thumb: use 2 tablespoons of ground coffee for every 6-8 ounce cup of water. Adjust to taste. Refer to our section on grinding to determine the proper coffee to water ratio for your specific brewing method.

Water! The single biggest ingredient by volume in coffee is water! So it only stands to reason that the quality and taste of the water you use to brew your coffee will have a major impact on the final product. Start with fresh, cold water. Bottled waters are often too acidic and plain tap water is also often loaded with unpleasant tasting elements. For many the best choice is filtered tap water. Tap water has the advantage of being highly oxygenated and filtering eliminates the impurities that can harm the coffee's taste. Investing in a good filtration device is another must for the true connoisseur. If you don't want to use filtration, then use fresh, cold water that is pleasing to your taste.

Grinding We strongly recommend that you invest in an electric coffee grinder. Starting with whole beans, ground fresh is the secret to really good coffee. There is no substitute! You will be amazed at the added flavor and aroma you will experience from grinding your own coffee beans before each brew. Blade grinders are the most common and most popular. While blade grinders work well, it is necessary to make certain the coffee is ground evenly, and that the grinder doesn't run too long because the blades will heat up and rob the coffee of some of its flavor. The real connoisseur should buy a grinder that can be set for specific grinds like those in supermarkets and coffee specialty shops. If you use a blade grinder, the best method is to count seconds. You will quickly learn just how long to run your grinder to obtain the correct degree of grind. Counting is the most accurate method to operate a blade grinder. Counting keeps you from over grinding or under grinding your coffee. Grinding effects the amount of surface area exposed to the water and the flow rate of the water through the coffee. It's important to get the grind right for the type of brewing equipment you are using.

Chemists have identified several hundred chemicals in coffee. Removing caffeine without ruining the flavor balance of all the other chemicals isn't easy.

So how do they do it? Caffeine is removed from the green coffee beans before they are roasted. First they are steamed, which brings most of the caffeine up to the surface, and then the caffeine is removed by washing with a solvent, which absorbs the caffeine. To be called "decaffeinated", a coffee must have more than 97%ºº of its caffeine removed. Methylene chloride or ethyl acetate (an organic solvent) are typically used to remove the caffeine, while preserving the delicate oils which give coffee its aroma and flavor. Coffee is decaffeinated at decaffeination plants located primarily in Germany and Vancouver, British Columbia. There are two different decaffeination methods: direct and indirect.

The Direct Method In the direct method, the beans are first steamed or soaked in water. Then a solvent solution is mixed directly with the beans to remove the caffeine. After the beans are air dried, they are ready for roasting.

The Indirect Method In the indirect method, sometimes called the "water method", the caffeine - together with many desirable flavor and aroma components - is first extracted into water by soaking the green coffee beans. The resulting solution is drained off, and the caffeine is removed from the water using an either a solvent or a filtration process. The now caffeine-free solution, with all the remaining desirable flavor components is returned to the beans and dried on to them. The solvent itself never touches the beans, hence the name "indirect". Many processes employ this "indirect" technique. We offer quality beans that have been decaffeinated in the following ways.

Swiss Water Process In this indirect method, coffee beans are thoroughly soaked in water. The caffeine-rich water is then passed through activated charcoal filters to remove the caffeine. The decaffeinated beans are then soaked again in coffee oils and caramels to replace the rich bean flavor. Our decafs employing this method are designated "SWP" in the description.

German Water Process This indirect method extracts the caffeine differently than the Swiss process. The caffeine-rich water is drawn off and chemically treated with a solvent to remove the caffeine. The decaffeinated beans are then soaked again in coffee oils and caramels to replace the rich bean flavor. Unless specified, this is the method the majority of our decafs use.

Natural Coffee Oil Process This indirect method removes caffeine by bathing the coffee beans in natural coffee oils, which are then drawn off and decaffeinated.

Did you know? The German decaffeination process is so complete that the purified caffeine is sold to cola companies.

Since the turn of the century when a German chemist named Ludwig Roselius lost a lot of sleep over how to remove the caffeine from coffee, methylene chloride has been the solvent of choice. It dissolves other components minimally and vaporizes easily, so it's remaining traces can be driven off by heat. But in the 1980s, methylene chloride came under fire as a carcinogen. It is still used for decaffeinating, but the FDA limits its amount in the finished product to 10 parts per million. Industry sources point out that the actual trace amount is typically less than a hundredth of that.

Use fresh, high quality coffee
Start with fresh, quality, whole bean, Arabica (known to possess superior flavor and aroma) coffee (which in future you can order at http://www.nch.com). Coffee beans that are ground fresh are the secret to really great coffee. There is no substitute! You will be amazed at the added flavor and aroma you will experience from grinding your own coffee beans before each brew.

Grind your coffee just prior to brewing
We strongly recommend that you invest in an electric coffee grinder. Grind only as much whole bean coffee as you will need for immediate brewing purposes. Coffee begins to loose flavor and aroma within one hour after being ground. Match the grind to the specifications of the brewing method you will be using. For drip brewing, a grind similar to the consistency of granulated sugar will usually achieve a good result. If you do buy your coffee already ground, use the recommended storage location and containers in order to keep it as fresh as possible.

Good quality, fresh, cold water
Always use good quality, fresh, cold water. Brewed coffee is approximately 98% water, so good water quality is essential. If your water tastes unpleasant or heavily chlorinated, use bottled or filtered water. Never use softened water for brewing coffee as it will slow down the extraction/dilution process, resulting in the over extraction of your coffee.

Temperature
The coffee brewer should produce a brew water temperature of 200ºF (+ or - 5 degrees). Boiling temperatures, continued heating, or reheating drives off flavor essences and breaks down other chemicals in the coffee, causing the flavor to deteriorate. Don't overheat the coffee or leave it on a warmer for a long period after brewing.

• Too low a temperature = under extraction = weak coffee
• Too high a temperature = scalded and/or bitter flavor characteristics

Containing brewed coffee
Continuous heating is the principle cause of flavor loss after brewing. After the coffee is brewed thermal containers are recommended as they are insulated and airtight preventing evaporation, and will retain the aromatic compounds of the coffee. In thermal containers the coffee is not subjected to continuous heating and, therefore, can be held for as long as 45 minutes before flavor characteristics will begin to change and dissipate. If your brewing equipment cannot brew directly into a thermal pot, immediately transfer the brewed coffee to a thermal container.

If coffee is held in uncovered, heated containers (a glass pot on a warming burner), it will lose its freshness after 20 to 30 minutes. Continuous heat will break apart the organic materials, and the coffee will develop a sour or bitter taste with smoky overtones. Heat will also evaporate the water, condensing and cooking the flavoring compounds that remain.

In a perfect world you would roast your coffee, grind it and then brew it immediately. However, we know that most people don't have either the time or the facilities for that, so the real key is to store your coffee in the best way possible. If possible, we recommend buying whole beans and grinding them yourself as you need it.

We suggest that coffee be kept in an airtight container (we ship all of our coffee in re-sealable bags at no additional cost) and stored in a cool, dark, dry place. Coffee should not be kept in the refrigerator or freezer even if you use an airtight container because the coffee will actually sweat when taken out, which will expose the coffee to moisture and can damage both the flavor and aroma. Refrigerators also have a tendency to have odors which can taint your coffee. If you really need to keep your coffee in the refrigerator or freezer, of the two options, freezing is better, but only if the container is totally airtight and the freezer topnotch. Dark-roast coffees do not freeze well as the oils that give the coffee its flavor has been driven closer to the surface of the bean and when frozen, they congeal and dull the flavor of the coffee.

Do not store coffee beans in regular plastic bags at any time. The petroleum oils found in plastic bags tend to be soaked into the coffee bean. We recommend keeping them in our re-sealable bags or putting them in a glass jar with rubber seal if for some reason you don't want to use the bags.

Length of storage time - We also recommend only storing coffee for a week before you start consuming it. Any coffee kept for three weeks or more is just like the bin coffee found at your local grocery store and defeats the purpose of buying fresh roasted coffee.

Buy Whole Beans Buying whole bean coffee is the key to maintaining freshness for the maximum amount of time. And, if you can't drink the coffee you purchase in a week, then buy less coffee more often.

LIVE ENTERTAINMENT? JUST A RUMOR. But, if it were true, it could go something like this...

Name:	NEWPORT COFFEE HOUSE
Web:	Your Here !
Email:
Phone:	847-940-7134
Fax:
Address:	1121 Half Day Rd.
City, ST, Zip:	Bannockburn, IL 60015-1207
Country:	US

Regional Coffees that Newport carries
The Coffee	Decaf ?	The Short Description
Brazilian	N/A	Pleasing aroma, medium acidity, smooth body and flavor
Celebes	N/A	Exotic and delicious...Highly prized flavor.
Colombian	Decaf	Well balanced flavor, clean aftertaste, medium bodied.
Colombian	N/A	Well-balanced flavor, superlative aroma with medium acidity.
Costa Rican	Decaf	Hearty richness enhanced by a robust and medium-bodied flavor.
Dark Colombian	Decaf	Colombian beans are dark roasted to produce smoky overtones, a rich flavor and an exceptionally clean taste
Dark Guatemalan	N/A	Guatemalan Antigua beans are dark roasted to showcase a delectable, mellow brew, punctuated with crisp flavor.
Dark Mexican	N/A	Dark roasted, bold and tantalizing taste. Refreshingly sweet undertones delight the palette.
Dark Sumatran	N/A	Sumatra beans are dark roasted to showcase the fruity undertones, vibrant body and intoxicating aroma.
Ethiopian Mocha	Decaf	Lively, "winey" pungency, piquant aroma and wild taste.
Guatemalan Antigua	Decaf	A bright, distinctive, well rounded cup. Aromatic and finely balanced with fruity undertones.
Java Estate	N/A	Spicy aroma, vibrant flavor with a rich, deep cup.
Kenya AA	Decaf	Attractive dry aftertaste and penetrating flavor
Mexican	N/A	Sweet and smooth with an excellent bouquet and satisfying flavor.
Sumatra	Decaf	Delightfully syrupy and spicy flavor.
Tanzanian (Pea berry)	N/A	A lively coffee with a tangy taste, good body and pleasing aroma.
Hawaiian Kona	N/A	A 100% Kona Island Coffee, "...just very unique".
Zimbabwe	N/A	Full flavored, zesty and medium to heavy bodied cup.

Newport Coffee House (of Illinois, USA)

GIVING THE GIFT OF GIFTS...

Who am I? I am Dan and I drink a lot of coffee. I can quit at any time. Coffee, I think... perhaps I can quit, but I just can't seem to quit buying coffee that's roasted at Newport almost very day; that would be an addiction worth studying!

Speaking of studying, lots of students from the nearby schools are often seen working their latest challenges and problems with or without each other. By "without", I mean that once sitting down with your coffee, you can communicate with people whom aren't really there with you - on line!

COFFEES OF THE WORLD UNITE AT NEWPORT.